Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage

  1. Mozafari, Laleh 1
  2. Martínez-Zamora, Lorena 12
  3. Artés-Hernández, Francisco 1
  1. 1 Postharvest and Refrigeration Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Pº Alfonso XIII, 48, 30203 Murcia, Spain
  2. 2 Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Universidad de Murcia, 30100 Murcia, Spain
Proceedings:
The 5th International Electronic Conference on Foods

Publisher: MDPI

ISSN: 2673-9976

Year of publication: 2025

Type: Conference paper

DOI: 10.3390/BLSF2024040018 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10317/18436
Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openOpen access Handle

Abstract

Food industries generate tomato by-products rich in health-promoting compounds, which can be extracted and encapsulated for use in food products. This study aimed to fortify cucumber juice with encapsulated tomato by-products rich in carotenoids and assess its shelf life. The encapsulated tomato by-product, prepared by spray-drying with maltodextrin and inulin, was added to cucumber juice (5 g L−1). The total antioxidant capacity (TAC) and microbial load were monitored for 3 weeks at 4 °C. High hydrostatic pressure (HHP) treatment improved the TAC by ~25% and reduced the microbial load by ~69%. No significant sensory or physical changes were observed, suggesting fortification enhances beverage health benefits during refrigeration.

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Funding information

Funders

    • M
    • E

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